RU2422027C1 - Protein concentrate production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention is related to dairy industry. The method envisages coagulation of milk proteins by way of introduction of defatted milk (fermented with a starter of acidophilous bacteria pure cultures till titrable acidity is 90-120°T) or non-separated milk whey (with titrable acidity 50-70°T) into fresh non-separated milk whey, heating to a temperature of 90-95°C for 20-30 minutes, extracting milk proteins, forming a protein mass, cooling and packing.

EFFECT: invention allows to increase food and biological value of the product.

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Description

FIELD OF THE INVENTION

The invention relates to the dairy industry and can be used to obtain protein concentrate from secondary dairy raw materials for the food industry.

State of the art

A known method of producing cheese mass "Caucasus", which belongs to the group of soft cheeses without ripening and is produced from unseparated cheese whey with the addition of skim milk or buttermilk. Unseparated cheese whey is maintained to increase acidity to 17-22 ° T. If necessary, the whey is acidified at a temperature of 65-70 ° C with acidic (100-110 ° T) whey (dose - from 2 to 3%) or organic acids (tartaric, citric, and acetic). The whey is heated to 65-70 ° T and skimmed milk (buttermilk or buttermilk) is added (10% to the volume of processed raw materials), the mixture is heated to 93-95 ° C and kept at this temperature for 10 minutes.

After keeping the mixture, the clarified serum is removed from the container for boiling albumin by decantation. To give the product a sour-milk taste and light pungency, 1.5-2% bacterial starter culture for small cheeses and 1-2% table salt are added to the cheese mass (Khramtsov A.G. Handbook of a dairy production technologist. Technology and formulations. T.5. Products from skim milk, buttermilk and whey. / A.G. Khramtsov, S.V. Vasilisin - St. Petersburg: GIORD, 2004 - 576 p.).

The disadvantages of the method include the use of coagulant acid whey or organic acids, which affects the organoleptic characteristics of the product. In addition, the introduction of organic acids leads to additional mineralization of the product.

A known method for the production of soft cheese "Adyghe Alpine" (TU 9225-006-4638330-00, TU 9225-006-44638330-2002), providing for the preparation of a mixture of whole milk and unseparated cheese whey with an acidity of 17-50 ° T in a ratio of 1: 1 up to 2: 8, the introduction of calcium chloride in an amount of 0.1%, heating first to 70 ° C, and then to 95 ° C with an exposure of 20-30 minutes and the introduction of acidic protein-free serum fermented with acidophilic or Bulgarian bacillus cultures to acidity 120- 200 ° T in an amount of 8-12% of the initial mass of the mixture. Then they carry out molding, salting and self-pressing (Lafishev A.F. Development of the technology of protein-fat product based on whole milk and unseparated cheese whey. Abstract. / A.F. Lafishev - Stavropol, 2003 - 19 p.).

The disadvantage is the use of whole milk, which leads to a rise in the cost of the finished product.

The closest technical solution to the claimed one is the method of obtaining "Albumin milk food", produced from skimmed milk whey salted or unsalted, obtained in the production of cheeses and cottage cheese. Fat-free whey is heated to 70 ° C, acidified to serum pH from 4.5 to 4.6 with lactic or hydrochloric acid, then heated from 92 to 95 ° C and incubated for 20-30 minutes, after exposure, the serum is neutralized with 10% a solution of drinking soda to an acidity of 35-20 ° T and separated (Khramtsov A.G. Handbook of a dairy production technologist. Technology and formulations. V. 5. Products from skim milk, buttermilk and whey. / A.G. Khramtsov, C. V. Vasilisin - St. Petersburg: GIORD, 2004 - 576 p.).

The disadvantage of the prototype is the use of chemical reagents, which degrades the organoleptic properties of the finished product, namely the rubbery and sandy texture. Another disadvantage of the prototype is that it has relatively low biological and nutritional properties, since it contains only whey proteins and it is not balanced in amino acid composition and in the ratio of "fat: protein".

Disclosure of invention

The technical result that can be obtained using the claimed invention is to obtain an environmentally friendly food concentrate due to the joint coagulation (biotransformation) of the protein complex of unseparated whey and skim milk when heated, increasing the nutritional and biological value of the product.

The specified technical result is achieved by the fact that coagulation is carried out without chemical reagents by the method of thermo-acid coagulation at pH values close to the isoelectric state of casein (pH 4.6-4.8) and whey proteins (pH 5.9-6.3). The acidity of skim milk is regulated by acidophilic bacillus starter culture, followed by heating the mixture (90-95) ° С. This temperature is optimal, higher temperatures do not affect the increase in protein excretion. The optimal duration of the process is (20-30) minutes. An increase in the exposure time also does not significantly affect the efficiency of the release of nitrogenous substances.

A method of producing a protein concentrate is as follows. From whole milk whey with an acidity of 12 to 70 ° T and skim milk with an acidity of 17 to 120 ° T, a mixture is made so that the pH of the mixture matches the isoelectric state of casein and some fractions of whey proteins. Skim milk is prepared as follows: heated to a fermentation temperature (if unpasteurized milk is used, preliminary heat treatment is required: heating to (76 - 80) ° C with an exposure of 20-25 seconds) and sent to a double-walled tank. The fermentation temperature is set taking into account the applicable starter culture. Unseparated whey is heated to (65-79) ° C and sent to a container for boiling albumin, then, carefully mixing, add skim milk, the mixture is heated to (90-95) ° C and incubated (20-30) minutes. Then, coagulated proteins are separated from serum by decantation of the serum, the resulting protein concentrate is formed, cooled to a temperature of 8 ° C, and packaged.

The use of whole whey allows you to get a concentrate of soft plastic consistency due to the balanced content of "fat: protein".

The use of acidophilus bacillus as a starter of lactic acid bacteria for fermentation of skim milk allows you to get environmentally friendly concentrate, as it eliminates the introduction of chemicals.

The protein concentrate obtained by the claimed method has a higher biological value compared to the analogue (Appendix 1).

Example 1. From 90 kg of fresh unseparated whey with an acidity of 12-14 ° T and 10 kg of skimmed acidophilus stick skim milk with an acidity of 120 ° T, a mixture is made (mixture pH 4.7). The mixture is stirred and heated to 90 ° C, incubated for 20 minutes, proteins are isolated, molded and cooled.

This protein concentrate has a pronounced sour-milk taste, plastic consistency.

Example 2. According to example 1, only a mixture (pH 4.5 of the mixture) is prepared from 90 kg of unseparated whey with an acidity of 50 ° T and 10 kg of skim milk with an acidity of 17-18 ° T.

This protein concentrate has a sour-milk taste with a slight serum aftertaste, a plastic, slightly smeared texture.

Example 3. According to example 1, only the mixture (pH of the mixture 5.2) is prepared from 50 kg of unseparated whey with an acidity of 12-14 ° T and 50 kg of skimmed milk powder with acidophilic bacillus with an acidity of 90 ° T.

The taste of the protein concentrate is pronounced sour-milk, the consistency is dense, with minor inclusions of particles of coagulated protein.

Example 4. According to example 1, only a mixture (pH of a mixture of 4.7) is prepared from 50 kg of unseparated whey with an acidity of 70 ° T and 50 kg of skim milk with an acidity of 17-18 ° T.

The taste of the protein concentrate is sour-milk, with a weak whey aftertaste, the texture is dense, slightly sandy.

Claims (1)

A method for the production of protein concentrate, which includes the acceptance and preparation of raw materials, coagulation of milk proteins by adding skim milk skimmed with fermented milk on pure cultures of acidophilic bacillus to titratable acidity of 90-120 ° T or unseparated whey with titratable acidity of 50-70 ° T, heating to a temperature of 90-95 ° C with a holding time of 20-30 minutes, the isolation of milk proteins, the formation of protein mass, cooling to 8 ° C and packaging.